Spicy Sausage & Rigatoni Bake
by Tracey McCarthy
Cookware
- Dutch oven or large deep skillet
- baking dish
Ingredients
- 1 tbsp olive oil
- 1 onion
- 1 red pepper
- 1 yellow pepper
- 3 cloves garlic
- 1/2 lb hot Italian sausage
- 2 jars tomato-basil pasta sauce
- 1 tbsp wine vinegar
- 375 g rigatoni
- 1 cup cooking water
- 1 cup mozzarella
- 1/2 cup parmesan
- 2 tbsp fresh parsley
Instructions
Inspired by Ruth Scully.
Step 1
In a Dutch oven or large deep skillet, heat olive oil over medium-high heat. Cook onion, stirring occasionally, for 5 minutes.
Step 2
Add red pepper, yellow pepper, and garlic. Cook over medium heat for 10 minutes until onions are very soft and golden. Transfer to a bowl.
Step 3
Remove casings from hot Italian sausage and add to skillet. Cook over medium-high heat, breaking up with a spoon, for 8 minutes until browned. Drain off any fat.
Step 4
Stir in tomato-basil pasta sauce and wine vinegar. Return vegetable mixture to pan and simmer over medium-low heat for 15 minutes.
Step 5
Meanwhile, cook rigatoni in a large pot of boiling salted water for 8 minutes until tender but firm. Drain, reserving cooking water. Return pasta to pot and add sauce mixture.
Step 6
Combine mozzarella and parmesan; set 1 cup aside. Stir remaining cheese into pasta mixture. Pour into a baking dish and sprinkle with reserved cheese and fresh parsley.
Step 7
Cover and bake at 350 F for 1 hour.